Margaret BridgefordAuthorMargaret Bridgeford
RatingDifficultyBeginner

These ginger nuts biscuits are a delicious easy recipe for the whole family. The recipe is adapted from Sally Fallon's "Nourishing Traditions".

Yields30 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 1 ½ cups activated almonds (see separate recipe)
 ½ cup butter, softened
 1 cup arrowroot
 ½ cup rapadura
 ½ tsp sea salt
 2 tbsp fresh grated ginger (or 1 ½ tsp ground)
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves

Method

1

Preheat oven to 150C.

2

Place almonds in food processor and process to a fine meal.

3

Mix almond meal with all remaining ingredients until well blended.

4

Form dough into walnut-sized balls and place on buttered oven trays. (I use the wrap from the butter to grease the tray.)

5

Place in the oven and bake for 5 mins. Remove and use a fork to press down lightly on each ball.

6

Return to the oven. Bake a further 10-15 mins until lightly golden.

Storage
7

Store in the fridge or freezer. They are delicious straight out of the freezer as nuts do not freeze too firmly!

 

 

Ingredients

 1 ½ cups activated almonds (see separate recipe)
 ½ cup butter, softened
 1 cup arrowroot
 ½ cup rapadura
 ½ tsp sea salt
 2 tbsp fresh grated ginger (or 1 ½ tsp ground)
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground cloves

Directions

1

Preheat oven to 150C.

2

Place almonds in food processor and process to a fine meal.

3

Mix almond meal with all remaining ingredients until well blended.

4

Form dough into walnut-sized balls and place on buttered oven trays. (I use the wrap from the butter to grease the tray.)

5

Place in the oven and bake for 5 mins. Remove and use a fork to press down lightly on each ball.

6

Return to the oven. Bake a further 10-15 mins until lightly golden.

Storage
7

Store in the fridge or freezer. They are delicious straight out of the freezer as nuts do not freeze too firmly!

Ginger Nut Biscuits